4 portobello mushrooms, stems removed
1/4 cup chopped shallots
2 cloves garlic
1 cup loosely packed cilantro
1 cup loosely packed parsley
2 tablespoons soy sauce
2 tablespoons olive oil
1/4 cup red wine vinegar
1/4 cup vegetable broth
1. Carefully wash the mushrooms, pat dry, and set aside. For the marinade: chop the shallot and garlic in a food processor. Add remaining marinade ingredients and purée until relatively smooth.
2. Place the portobellos bottom side up on a rimmed baking sheet. Pour the marinade into the caps and marinate for about an hour.
3. Discard marinade and grill over medium-high heat, bottom side up, for about 8 minutes. Flip and grill for another 5 to 8 minutes. Let rest for about 5 minutes before serving on a wholegrain roll (or just slicing on a bias).
Serves 4. Per serving: 112 calories, 7 g fat (1 g saturated), 10 g carbohydrates, 3 g protein, 2 g fiber, 528 mg sodium (23% Daily Value).